DLM Aged Balsamic Vinegar of Modena, for drizzling
4cups
arugula
4oz
burrata
Vera Jane's Extra-Virgin Olive Oil, for drizzling
Salt and pepper, to taste
INSTRUCTIONS
1
Preheat oven to 400°F. Line a lipped baking sheet with parchment paper.
2
In a bowl, toss the cut strawberries with sugar to taste. Drizzle with 1 to 2 tablespoons of vinegar; stir well. Place on prepared baking sheet in a single layer and roast in the oven for 20 to 30 minutes, stirring halfway through. Remove from oven and let cool.
3
In a large salad bowl, lightly dress arugula by tossing with a drizzle of olive oil and season to taste with salt and pepper. Place greens on a plate or platter and top with burrata and the cooled strawberries in their liquid. Finish with another drizzle of balsamic vinegar.
DLM Aged Balsamic Vinegar of Modena, for drizzling
4cups
arugula
4oz
burrata
Vera Jane's Extra-Virgin Olive Oil, for drizzling
Salt and pepper, to taste
INSTRUCTIONS
1
Preheat oven to 400°F. Line a lipped baking sheet with parchment paper.
2
In a bowl, toss the cut strawberries with sugar to taste. Drizzle with 1 to 2 tablespoons of vinegar; stir well. Place on prepared baking sheet in a single layer and roast in the oven for 20 to 30 minutes, stirring halfway through. Remove from oven and let cool.
3
In a large salad bowl, lightly dress arugula by tossing with a drizzle of olive oil and season to taste with salt and pepper. Place greens on a plate or platter and top with burrata and the cooled strawberries in their liquid. Finish with another drizzle of balsamic vinegar.
